Ingredients
- 250g cherry tomatoes, halved
- 2 tsp of olive oil
- ½ small red onion, thinly sliced
- 4 tsp cider vinegar
- 250g mix tomatoes, cut randomly
- 1 pouch of Merchant Gourmet Puy Lentils
- 50g of mixed soft herbs (we love coriander, parsley and mint, but dill and basil also work well)
- Salt and pepper
- 3 sun-dried tomatoes, chopped
- 3 tsp sun-dried tomato oil
- 1 tsp of chipotle chilli flakes
- 1 tsp cider vinegar
- 1 tsp caster sugar
- Salt and pepper
For the dressing:
Instructions
- Preheat the oven to 130°C. Place the tomatoes skin-side down on a baking sheet lined with baking parchment. Drizzle over the olive oil and sprinkle with some salt. Roast for 90 mins, or until semi-dried. Allow to cool slightly.
- Meanwhile, place the red onion in a small bowl, pour over the vinegar and two teaspoons of warm water and sprinkle with the salt. Leave for a few minutes to soften the onion.
- Make the dressing by mixing all the ingredients, add oil or vinegar according to your taste.
- Drain the onions and mix them with the rest of the ingredients, including the dressing, and arrange them in a serving plate. Let the salad rest for 30 minutes before serving, taste again and adjust seasoning and dressing if needed.
